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Here’s a recipe for a cold mountain winter – it’s hearty and filling and delicious! We created this from several other lentil recipes but added a twist – a tomato base. In this recipe, it’s important to make sure the lentils are cooked until tender before salt is added; the salt may prevent the lentils from getting tender. Nothing worse than crunchy lentils. Add jalapenos to taste – one tablespoon gives you a medium spicy bite. And the stew is great the next day! If it’s too cold for a dark beer with this stew, you might want to try a hot spiced cider drink, and try to stay warm until spring!

There are myriad varieties of dal, many of which include lentils. The spices used in this dish can vary quite a bit and can include curry powder, garam masala, or even tamarind or mango. Dal is served often in Indian households (sometimes more than once a day).

Lentils are packed with fiber, complex carbohydrates, magnesium, folic acid, and iron, but they’re low in calories and fat. Lentils are high in protein – just add grains, nuts or seeds to your meal for a complete protein.

There are as many versions of moussaka recipes as there are vegetables to add to this hearty dish (see another version here). Some versions of this dish are made with potatoes instead of eggplant, and some add zucchini. In England, sometimes a layer of mashed potatoes is used on top instead of cheese. This vegan version is filling and delicious, especially when served with a chunk of crusty bread. It’s great for an early fall supper when the nights start getting cooler.

1. Place lentils, stock, and bay leaf in a small saucepan. Cover and bring to a boil. Reduce heat and simmer about 20 minutes or until lentils are tender. While lentils are cooking, oil an 8″ x 8″ baking pan; set aside. Drain lentils and set aside.

2. Heat 3 Tbs. olive oil in a large saucepan. Slice the eggplant into 3/8-inch slices. Cook the slices until lightly browned, about 3 to 4 minutes per side. Set slices aside.

4. Place half of the eggplant slices in the baking dish. Spoon half the lentil mixture over the slices. Repeat with remaining eggplant slices and lentil mixture. Bake for 35 minutes. Sprinkle cheese on top and bake another 5 to 10 minutes until cheese is melted and dish is bubbling. Garnish with parsley and serve immediately.

Variation: If you’re not a fan of non-dairy cheese, try the English version of moussaka and add a top layer of mashed potatoes before popping in the oven.

If you enjoy Indian food, you’ll love this spicy red lentil soup. We’ve replaced the yogurt that is traditionally used in Indian cuisine with Tofutti Better Than Sour Cream. Delicious! Look for lentils in the bulk foods section of your natural foods store.

1. Stir lentils and vegetable stock together in a soup pot; bring to a boil and reduce heat. Cook until lentils are tender (about 25 minutes).

2. Combine about 2 cups of lentils and broth with Tofutti Better Than Sour Cream in a blender. Process until smooth. Return to soup pot and combine with remaining ingredients. Cook until heated through. Serve with a garnish of diced red bell peppers.

1. In a large soup pot over medium heat, bring the broth, water, onion, carrots, celery, and garlic to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Add the barley, lentils, split peas, and dried mushrooms. Continue to simmer for an additional 45 minutes.

2. Add the potato, zucchini, tomatoes, and spices and simmer for an additional 30 minutes or until the lentils and vegetables are tender. Serve hot with a rustic bread.

Greg Lawson kindly allowed us to post his version of this classic recipe. If the vegan products aren’t available in your area, you can order them from The Mail Order Catalog, VeganEssentials, or Pangea. You can also use vegan meat substitutes you may have on hand.

Heat the olive oil. Place the vegan “bacon” in a medium saucepan over medium heat. Cook until crispy, about 3 minutes, and remove from the pan. Brown the “sausages” in the hot oil until golden (2 to 3 minutes per batch). Remove from the saucepan and set aside. Add the onions, fennel (if desired), and carrots to the saucepan and cook, stirring occasionally, for 3 minutes. Add the garlic and bay leaf and sauté until fragrant, about 30 seconds. Add the lentils and stir for about 1 minute. Return the browned sausages and bacon to the pan; stir in the thyme, hot pepper flakes, tomatoes, Stonewall’s Jerky, Quick Stix pieces, and vegetable stock, and bring to a boil. Reduce to a gentle simmer and cook 50 to 55 minutes, or until the lentils are tender and have soaked up most of the liquid. Remove and discard the bay leaf and thyme sprigs.

Serve the lentils and sausage with whole-grain mustard and crusty bread.

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